Lemon Pound Cake (Pound cake)

Preheat your oven to 170°C (low)

Dust a 28 x 11 x 7 cm pound cake pan with butter

In a large mixing bowl, whisk together the flour, sugar, yeast, and salt

Set aside

In another medium-sized bowl, whisk together the milk, eggs, and vanilla extract

Beat gently with an electric mixer or whisk until smooth

Add half of this mixture to the dry ingredients and mix until just combined

Beat the mixture in a stand mixer or with a hand mixer on medium speed for 20 seconds, stopping to scrape down the sides as needed

Add the remaining egg mixture and beat again for 20 seconds

Scrape down the sides and beat once more

Stir in the grated lemon zest

Pour the batter into the prepared pan, filling it to about 3/4 of its capacity

Bake for 1 hour or until a toothpick inserted into the center comes out clean

For the glaze: In a small saucepan over low heat, combine the sugar and lemon juice

Stir until the sugar dissolves

Brush the warm cake with the glaze

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack

Invert the cake onto a serving plate and drizzle with any remaining glaze

Serve at room temperature

Serves 14 slices

Cals: 275 per slice

Note: This cake can be wrapped in plastic wrap and stored in the refrigerator for up to 5 days.